Weight Watchers Broccoli Cheese Soup

Weight Watchers Broccoli Cheese Soup

Ingredients:

• 4 cups fresh broccoli florets (or frozen, but fresh gives the best texture)
• 1 tablespoon olive oil (or use non-stick cooking spray)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups low-sodium chicken or vegetable broth
• 2 cups fat-free half-and-half (or use skim milk for fewer points)
• 1 cup shredded reduced-fat sharp cheddar cheese
• 1 cup shredded part-skim mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt (adjust to taste)
• 1/4 teaspoon dried thyme (optional)
• 2 tablespoons all-purpose flour (optional, for thickening the soup)

Instructions:

1. Sauté the Vegetables:
   • In a large pot, heat the olive oil (or spray with non-stick cooking spray) over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes, until softened and fragrant.
2. Add the Broccoli:
   • Add the broccoli florets to the pot and cook for 2-3 minutes, stirring occasionally.
3. Add Broth and Simmer:
   • Pour in the low-sodium chicken or vegetable broth and bring the mixture to a simmer. Cook for 10-12 minutes, or until the broccoli is tender.
4. Blend the Soup (Optional for a Creamier Texture):
   • If you prefer a smooth soup, use an immersion blender to puree the soup until smooth. If you like some texture, you can skip this step and leave the broccoli chunks as is.
5. Thicken the Soup (Optional):
   • If you want a thicker soup, create a slurry by whisking the flour with a small amount of cold water (about 2 tablespoons). Add this mixture to the soup and stir well, cooking for an additional 3-5 minutes to thicken the texture. You can skip this step for a thinner soup.
6. Add the Half-and-Half and Cheese:
   • Stir in the fat-free half-and-half (or skim milk) to make the soup creamy. Add the shredded cheeses: cheddar, mozzarella, and Parmesan. Stir until the cheese is melted and fully incorporated into the soup.
7. Season the Soup:
   • Taste the soup and adjust the seasoning with salt, pepper, and thyme as needed.
8. Serve:
   • Ladle the soup into bowls and serve hot. Garnish with a little extra cheese if desired.

Serving Size:

• Makes about 6 servings.

Nutritional Information (Approximate):

• Calories per serving: ~ 180-220 kcal (depending on the cheese and milk used)
• Points per serving: 4-6 points (varies depending on exact ingredients)
• Protein: 12-15g
• Carbs: 12-15g
• Fat: 8-10g